Holiday Breakfast Bread Recipe

Kelley from Miss Information is back again this month with a yummy treat for you! This Holiday Breakfast Bread Recipe is sure to be a crowd pleaser in your home throughout the holiday season!

Take it Away Kelley!

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Holidays can get crazy and everyone always wants something special for breakfast on special days. This Holiday Breakfast Bread is the perfect solution and is a welcome change from banana bread or pumpkin bread. My breakfast bread has the same texture as banana bread but is filled with pineapple, bananas, coconut and pecans.

This recipe is super easy to make ahead of time and put in the freezer. Just pull it out the night before when guests come over. You can serve it plain or with a little cream cheese spread and it’s perfect with eggs and fruit.

This breakfast bread makes great a great food gift for teachers, co-workers or neighbors if you like to bake treats for friends during the holidays. If your friends have nut allergies just leave out the pecans. My kitchen smelled so good when this was baking my husband came up from his office and was begging me to have some. He loved it and when I took it to some of my mom friends to try they all made me promise to send them a link to the recipe.

This recipe will make 2 large loaves or 4 small loaves and it’s as easy as mixing the dry ingredients together then putting the wet ingredients in and mixing it!

Holiday Breakfast Bread

Recipe Type: Breakfast

Author: Kelley @ Miss Information Blog

Prep time: 10 mins

Cook time: 80 mins

Total time: 1 hour 30 mins

Serves: 2 large loaves

Ingredients:

3 cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

3 eggs

1 1/2 cup vegetable or canola oil

1 cup chopped pecans

1 cup shredded coconut

2 cups dried banana chips or 3 large ripe bananas

1 20 oz. can crushed pineapple drained

1 1/2 tsp. vanilla flavoring

Instructions:

Preheat oven to 350 degrees.

In an electric mixer on low blend together the flour, sugar, baking soda, salt and cinnamon.

Add in eggs and oil and blend together at medium speed.

On low speed add in pecans, coconut, bananas pineapple and vanilla until just blended.

Pour into greased loaf or muffin pans.

Bake for 1 hour and 20 minutes for large loaf pans or 45 minutes to an hour for small loaf pans or muffin pans until a toothpick inserted in the center comes out clean.